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Foreman and Wolf on Food and Wine

Birds

By Tony Foreman,
Cindy Wolf
Published November 22, 2015 at 12:00 AM EST
Naotake Murayama/Flickr: Creative Commons

FWBirdsSegB112215.mp3
Segment B
FWBirdsSegC112215.mp3
Segment C

Tony and Chef Cindy go over all the birds that you are afraid to cook. From quail to guinea fowl to duck, they discuss the best preparations along with garnishes and wines to match.

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Foreman and Wolf on Food and Wine WYPR ProgramsTony ForemanChef Cindy Wolf
Tony Foreman
Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
See stories by Tony Foreman
Cindy Wolf
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.
See stories by Cindy Wolf